Sunday, December 25, 2005

A Little Bit of Christmas

niece and nephewage

I've got a little Christmas photo set over at flickr. I didn't take a ton of photos today, but what I've got, I'll share.

I hope you've had a wonderful Christmas.

4 comments:

Shepcat said...

F.Y.I.: What Aunt Gail made you with Maker's Mark is not a martini, but a Manhattan — traditionally bourbon, vermouth, dashes of bitters, and the all-important maraschino cherry, shaken and served in a martini glass.

More useless (but tasty) information from your friends at the Chronicles, who drink rather a lot of them. I'd be happy to pass along a more precise recipe if you found it to your liking.

marymuses said...

I knew that she'd called it something else, but I couldn't remember, so I just decided to risk being wrong. Now I know. Though I don't think that I'd make one for myself, I'd be happy to have a good recipe, for I know a good many people who enjoy them, and it could come in quite handy.

Here is my impression of the Manhattan: The flavor was not altogether to my liking, a little strong for me, perhaps, though I found the taste it left in my mouth afterwards to be incredibly pleasant. (And here comes the part where I embarass myself. Be ready.) I think I might not enjoy drinking another one myself so much as I might like kissing someone who had.

(Did that just sound as embarassing as I think it did? My cheeks are burning pink, making their way slowly to deep red. Still, that is the impression I got from Our Friend the Manhattan, and I'll stand by it. Unless you're a member of my family, that is, and then I'll lamely attempt to explain it away.)

Shepcat said...

Hi. I don’t believe we’ve been properly introduced yet: Brent Shepherd. Of the Coney Island Shepherds…

Bourbon is an acquired taste, and many whom I’ve introduced to the Manhattan have said it tasted “medicinal,” so it sounds like you had a slightly better experience than they. I know three variations, beginning with the Manhattan Perfect:

1½ oz. bourbon
¼ oz. dry vermouth
¼ oz. vermouth rosso
3 or 4 dashes of Angostura bitters
1 stemmed maraschino cherry

• For a dry Manhattan, use ¾ oz. of dry vermouth only.
• For a sweet Manhattan, use ¾ oz. of vermouth rosso only.

(Be careful dashing the bitters; a couple of stray dashes stained my kitchen sink, so I’d hate to see what they do to clothing.)

marymuses said...

I'm pleased to make your acquaintance, Brent Shepherd of the Coney Island Shepherds.

And thank you for the recipe.